Stock is the base for all sorts of delicious dishes such as risottos, sauces, stir-fries and, of course, soups.
Place the fish bones in a large saucepan and under slow-running cold water, and rinse the fish bones until the water is clear.
Make sure the bones are well rinsed to ensure there is no blood left on them.
Heat the vegetable oil in a large saucepan or stockpot and add in the onion, fennel, leek, peppercorns, herbs and salt and cook until the vegetables are soft.
Add the bones and cook for about 10 minutes, stirring occasionally.
Add the wine, lemon slices and the water and bring to the boil, then turn down the heat to a simmer.
Simmer for 20 minutes only.
Turn off the heat and let sit for 10 minutes and skim any foam off the top.
Strain the stock through a fine meshed sieve or a napkin.
Use as a base for Hot and Sour Prawn Soup and Vichyssoise with Seared Scallops.
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